KAC FOOD HOME KITCHEN | Often, as I've expressed before, an idea pops into my head and takes root until I do something bout it. So became the case recently as I've continued to be amused by how many macaroni & cheese dishes no longer use actual macaroni pasta.

The term macaroni has become nebulous, no longer describing a particular type of pasta, but now a general idea of a common dish. Same goes for the term lasagna that, although still particular to a specific pasta type, has has long been used to describing the singular genre of baked casserole, almost always involving a tomato-based sauce, and often with other meats and/or vegetables.

So, in my never-ending habit of trying to be clever, I decided that if any pasta can now be used in macaroni & cheese, why not use lasagna? At the same time, i'll be able to broaden the perception of what a lasagna dish is.

So starting with a béchamel I made casserole using traditional lasagna sheets and incorporating several Italian cheeses—ricotta, parmesan, provolone, fontina, mozzarella, and smoked mozzarella—adding only minced garlic, olive oil, salt and fresh cracked pepper.

Always preferring a more set pasta and cheese dish, the lasagna turn out successfully gooey as well, with a lovely aromatic cheesy sauce, and with perfectly slightly charred crispy edges of fried cheese(s) and al dente pasta.

This was supposed to be a trial run, but I think I've got a winner on the first time out. This will now be added to the "repertoire".